Honey Cheese and Nuts Pockets Recipe

Honey Cheese and Nuts Pockets Recipe | 2020 Ramadan Special Recipes

Ingredients: for 14-16 pockets

For Cottage Cheese

• Milk 1 litre
• Tatri (lemon salt) ½ tsp or less (or use lemon juice 3-4 tbsp)
• Muslin cloth

For the Filling:

• Cottage Cheese 1 cup
• Dates 1 cup
• Walnuts 1/2 cup
• Honey 3-4 tbsp
• Cardamom powder 2-3 pinch
• Spring Roll Sheets (Roll patti) 14-16

Preparation

1. Pour milk into a pot. Bring to a boil, stirring regularly so the milk doesn’t burn on the bottom of the pot.
2. Once the milk starts to boil, turn off the flame and add tatri (lemon salt). Stir slowly to mix the lemon salt. Cover and let rest for 30 minutes.
3. Remove from heat, pour in vinegar and stir a few times. Cover and let rest for 30 minutes.
4. Meanwhile, line a colander (basket) with a clean piece of muslin cloth (malmal ka kapra).
5. Pour the solids from the pot into the cloth. Let drain.
6. Gather the ends of the cloth tightly together and form a cloth-wrapped ball of cheese. Holding this in one hand, run cold water over the ball, kneading and squeezing it with your other hand until the entire ball of cheese is cool.
7. Squeeze the liquid using hands as much as possible. Place the clothe wrapped cheese in the basket for 1-2 hours for the liquid to drain properly.
8. Cottage cheese is ready to use.
9. Wash the dates and microwave for 30 seconds to soften them up. Remove the pits and chop them coarsely.
10. Chop the walnuts coarsely.
11. Mix 1 cup cottage cheese, chopped dates and walnuts to a mixing bowl. Add honey and cardamom powder. Mix.
12. Sweet samosa filling is ready.
13. Make a cone of the samosa patti, fill the mixture in it and wrap the sides to form a triangle. Seal the edges using a flour paste. Repeat the same procedure till all the mixture is used up.
14. Place the samosas in zip-lock bags and freeze.
15. Do not deep fry these samosas. To shallow fry, heat oil in a frying pan, add the frozen samosas to the pan. No need to defrost the samosas before frying. Fry on medium flame until golden and crispy.
16. NOTE: You can shallow fry the samosas, air fry them or bake them in the oven for a healthier version. To bake, preheat the oven to 200*C degrees, take samosas out of the freezer, brush some oil on them and place in a baking tray and bake for 10-12 minutes until golden from both sides.
17. Arrange the hot samosas on a plate, drizzle some honey on top and serve hot at iftar, or as a snack with qahwa or tea. Enjoy!

Print Recipe

Honey Cheese and Nuts Pockets Recipe (For 14-16 pockets)

Author: Naush

Ingredients

For Cottage Cheese

• Milk 1 litre
• Tatri (lemon salt) ½ tsp or less (or use lemon juice 3-4 tbsp)
• Muslin cloth

For the Filling

• Cottage Cheese 1 cup
• Dates 1 cup
• Walnuts 1/2 cup
• Honey 3-4 tbsp
• Cardamom powder 2-3 pinch
• Spring Roll Sheets (Roll patti) 14-16

Instructions

• Pour milk into a pot. Bring to a boil, stirring regularly so the milk doesn’t burn on the bottom of the pot.
• Once the milk starts to boil, turn off the flame and add tatri (lemon salt). Stir slowly to mix the lemon salt. Cover and let rest for 30 minutes.
• Remove from heat, pour in vinegar and stir a few times. Cover and let rest for 30 minutes.
• Meanwhile, line a colander (basket) with a clean piece of muslin cloth (malmal ka kapra).
• Pour the solids from the pot into the cloth. Let drain.
• Gather the ends of the cloth tightly together and form a cloth-wrapped ball of cheese. Holding this in one hand, run cold water over the ball, kneading and squeezing it with your other hand until the entire ball of cheese is cool.
• Squeeze the liquid using hands as much as possible. Place the clothe wrapped cheese in the basket for 1-2 hours for the liquid to drain properly.
• Cottage cheese is ready to use.
• Wash the dates and microwave for 30 seconds to soften them up. Remove the pits and chop them coarsely.
• Chop the walnuts coarsely.
• Mix 1 cup cottage cheese, chopped dates and walnuts to a mixing bowl. Add honey and cardamom powder. Mix.
• Sweet samosa filling is ready.
• Make a cone of the samosa patti, fill the mixture in it and wrap the sides to form a triangle. Seal the edges using a flour paste. Repeat the same procedure till all the mixture is used up.
• Place the samosas in zip-lock bags and freeze.
• Do not deep fry these samosas. To shallow fry, heat oil in a frying pan, add the frozen samosas to the pan. No need to defrost the samosas before frying. Fry on medium flame until golden and crispy.
• NOTE: You can shallow fry the samosas, air fry them or bake them in the oven for a healthier version. To bake, preheat the oven to 200*C degrees, take samosas out of the freezer, brush some oil on them and place in a baking tray and bake for 10-12 minutes until golden from both sides.
• Arrange the hot samosas on a plate, drizzle some honey on top and serve hot at iftar, or as a snack with qahwa or tea. Enjoy!